1 lb. cauliflower florets
10 oz. Swiss cheese, cut into small cubes
1/2 stick unsalted butter
1/2 large onion, diced
1 cup celery, chopped
1 1/2 large carrots, sliced into matchsticks
2 3/4 cup water, plus
1/2 cup water
3/4 cup vegetable broth
1 1/4 cup light cream, or half-and-half
1/8 tsp. ground white pepper
1/4 tsp. curry powder
3/4 cup cornstarch, or 4 oz.
Melt the butter over a medium-high flame in a large stockpot.
Add the onion, celery and carrots and saute until the vegetables are tender, about 4 minutes.
Reduce heat to medium-low.
Add 2 3/4 cup water, vegetable broth and cream.
Heat to a simmer, but do not boil.
Add the pepper, curry powder and cheese and heat, stirring frequently, until the cheese melts.
Dissolve the cornstarch in the remaining water.
Add to the soup and increase heat to medium.
Stir and cook for 2 minutes, or until thickened.
Add the cauliflower and reduce heat to simmer.
Cover and cook for 30 minutes or until cauliflower is tender.
Sugar: 4g
:
Calcium: 429mg
Calories: 417kcal
Carbohydrates: 26g
Cholesterol: 91mg
Fat: 29g
Fiber: 3g
Iron: 1mg
Potassium: 406mg
Protein: 15g
Saturated Fat: 18g
Sodium: 275mg
Vitamin A: 4026IU
Vitamin C: 39mg
